RED CHILE CRUSTED SEA SCALLOPS WITH MANGO TORTILLA SALAD AND CITRUS VINAIGRETTE
Steps:
- For the Scallops: Combine ancho, cumin, salt and pepper in a medium shallow bowl. Heat oil in a large saute pan until smoking. Dredge 1 side of each scallop in the spice mixture. Place the scallops in the heated pan, chile side down and cook for 20 seconds. Reduce the heat low, turn the scallops and cook for 2 to 3 minutes more. Remove from pan and reserve.
- For the Blue Corn Tortilla Strips: Heat oil to 375 degrees F. Fry the tortilla strips in batches, remove to a plate lined with paper towels and season with salt.
- For the Salad: Place greens in a large bowl, drizzle with a few tablespoons of the vinaigrette and season with salt and pepper, to taste. Place the greens on a large platter. Arrange the scallops around the platter. Mound the fried tortillas in the center of the plate and garnish with the red and yellow peppers and cilantro. Drizzle everything with more of the vinaigrette and serve.
- Combine juices, basil and onion in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified and season with salt and pepper, to taste.
CHILI SCALLOPS
Steps:
- Heat the sesame and vegetable oils in a skillet over moderate heat. Very lightly dust the scallops with cornstarch and saute them, on one side only until quite crusty on one side. When crusty, put a lid on the skillet and finish steaming the scallops by steaming them without overcooking them.
- Remove them from skillet and transfer them, browned side on top of the lentils. To the skillet add the rice vinegar, chili paste and 2 teaspoons soy sauce and reduce until syrupy, spoon over the chili scallops and dust with chives.
CURRY-CRUSTED SEA SCALLOPS
This light and quick entree is elegant enough for guests but filled with wonderful flavor. A bag of scallops can be purchased from the freezer case; they defrost in minutes. This recently published recipe came from the Arizona Daily Star newspaper. We loved it and I think you will too. Serve with my Rice with Carrots; they look lovely together. Hope one of you gets a photo of it for me (hint, hint:)
Provided by Judikins
Categories < 30 Mins
Time 17m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Rinse and drain scallops, and pat dry with a paper towel. Toss with the curry powder, coating all sides.
- Heat a nonstick skillet on high and spray with olive oil. Saute scallops 3 minutes per side. Add salt and pepper to taste and remove to a bowl.
- Add 1/4 cup water and the apricot jam to the skillet; simmer 30 seconds, stirring to melt jam. Add cream and simmer 1 minute to thicken. Add salt and pepper to taste.
- Spoon sauce over scallops and sprinkle scallions on top.
Nutrition Facts : Calories 294.2, Fat 10.3, SaturatedFat 5.4, Cholesterol 87.4, Sodium 296, Carbohydrate 20.7, Fiber 1.8, Sugar 7.7, Protein 30.1
SEARED SCALLOPS WITH SWEET CHILLI SAUCE
Impress your friends with these stylish, healthy canapés
Provided by John Torode
Categories Canapes
Time 20m
Yield Makes 20
Number Of Ingredients 6
Steps:
- Place the ginger, coriander and garlic in a pestle and mortar, then pound to a paste. Add the oil and mix through. Pour over the scallops and rub in until they are covered with the mixture. Thread each scallop onto a skewer (see Know-how, below). Can be done up to 1 day in advance.
- To cook, heat a non-stick frying pan until really hot. Place a couple of skewers in the pan and cook for 2 mins, until starting to turn golden. Turn over, drizzle with more oil if needed, then cook for another min. Serve with sweet chilli sauce.
Nutrition Facts : Calories 51 calories, Fat 3 grams fat, Protein 6 grams protein, Sodium 0.17 milligram of sodium
CUMIN CRUSTED SEA SCALLOPS WITH MUSTARD AND GARAM MASALA
Mains: Spicy Sea Scallops Sides: San Marino Salad+ Arugula with Bocancini, avocado, cherry tomatoes, lemon dressing
Provided by GazeAhead
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine chili, cumin, salt and pepper in a medium shallow bowl.
- Dredge one side of each scallop in the spice mixture.
- Heat the oil in a large nonstick saucepan over high heat.
- Add mustard seeds, cardamom and star anise.
- Place the scallops in the heated pan, spice side down and cook for 3 minutes (until bottom edge is brown).
- Reduce the heat to low, turn the scallops for 2 to 3 minutes more.
- Remove from pan and arrange the scallops around the plate.
- Drizzle the spice oil drippings from the pan over the scallops and serve.
Nutrition Facts : Calories 198.7, Fat 16, SaturatedFat 2.1, Cholesterol 14.8, Sodium 718.7, Carbohydrate 6.8, Fiber 2.7, Sugar 0.6, Protein 9.3
WW WATCH YOUR WEIGHT CHILI CRUSTED SCALLOPS
Make and share this Ww Watch Your Weight Chili Crusted Scallops recipe from Food.com.
Provided by Robin W
Categories Broil/Grill
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Coat a large baking sheet with cooking spray.
- Whisk together lemon juice, sugar, chili powder, lemon zest, cumin, salt and cayenne in a small saucepan; set pan over medium-low heat and simmer until mixture thickens, about 2 to 3 minutes.
- Transfer mixture to a shallow dish, add scallops and turn to coat.
- Transfer scallops to prepared baking sheet and arrange zucchini slices alongside.
- Broil scallops and zucchini until scallops are cooked through and opaque and zucchini is tender, about 3 to 5 minutes per side.
- About 4 scallops per serving.
Nutrition Facts : Calories 136.9, Fat 1.3, SaturatedFat 0.2, Cholesterol 37.5, Sodium 498.6, Carbohydrate 11.2, Fiber 1.6, Sugar 5.4, Protein 20.5
SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE
Categories Shellfish Sauté Low Fat Quick & Easy Vinegar Lime Hot Pepper Healthy Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Soak skewers in water 30 minutes.
- Pound garlic, chile, and sugar to a fine paste with a mortar and pestle. Stir paste together with vinegar, fish sauce, water, and lime juice. (Alternatively, purée sauce ingredients together in a blender.)
- Pat scallops dry. Thread 4 on each skewer (flat sides facing out; see photo), then brush both sides with oil (2 teaspoons total for 4 skewers). Season scallops with salt and pepper.
- Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking. Sear scallops, turning over once, until just cooked through, about 6 minutes total.
- Serve scallops with sauce spooned over.
GRILLED GARLIC PARMESAN CRUSTED SCALLOPS
Steps:
- Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl.
- Pour olive oil into a shallow bowl.
- Rinse scallops under cold water, then dip into the olive oil.
- Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest.
- Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Brush the scallops lightly with more olive oil.
- Grill on the preheated grill until golden brown on both sides, about 5 minutes.
Nutrition Facts : Calories 481.8 calories, Carbohydrate 13.8 g, Cholesterol 54.3 mg, Fat 34.1 g, Fiber 0.7 g, Protein 29.2 g, SaturatedFat 5.6 g, Sodium 690.8 mg, Sugar 0.9 g
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